New York-Style Pizza Dough

READY IN: 45mins


  • 1
    (2 1/2 teaspoon) package active dry yeast
  • 1
    cup lukewarm water (90 -100 F)
  • 1 14
    cups ice-cold water
  • 1
    teaspoon sugar
  • 1
    tablespoon salt (or 1 1/2 T. kosher salt)
  • 2
    tablespoons olive oil
  • 5 14 - 5 12
    cups unbleached bread flour (plus more for dusting)


  • In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside 5 minutes, or until the yeast dissolves.
  • In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve sugar and salt.
  • To make dough by hand: Place 5 ¼ cups flour in a large bowl; make a well in the center of the flour and stir in the yeast mixture along with the cold water mixture.
  • Mix the dough, using a wooden spoon, incorporating as much of the flour as possible.
  • Turn the dough out on a lightly floured work surface and knead until soft and elastic (10-12 minutes); it will still be a little sticky but shouldn’t stick to your hands.
  • Add only minimum amount of flour to work suface to keep dough from sticking.
  • To make with a mixer: fit a heavy-duty stand mixer with the dough hook attachment.
  • Add 5 ¼ cups flour in to mixer bowl; add in the yeast mixer and the cold water mixture; mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
  • Let rest for 2 minutes and then mix on low until the dough is smooth and not sticky, about 6 more minutes (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
  • Turn the dough out onto a well-floured work surface; knead for a minute or two until it forms a smooth ball, adding up to ¼ cup additional flour, if necessary.
  • Prepare dough for rising: Cut the dough into thirds to form 3 even portions, each weighing 15 ounces.
  • With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball; pinch to seal.
  • Repeat with the other two portions; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
  • Refrigerate for at least 10 hours or up to 2 days.
  • Remove from refrigerator 1 hour before using to allow dough to come to room temperature.
  • Each 15 ounce dough portion makes one 12-inch pizza; remove dough from plastic bag and place on a lightly floured work surface; lightly dust the dough with flour; lay dough on a round pizza pan or screen that has been coated with cooking spray; gently stretch dough into a 12-inch round; proceed with pizza recipe.